Gnocchi with Peas, Baby Spinach, Parmesan & Lemon

Place all ingredients in blender until fine paste consistency. Alternatively, can be done by using mortar and pestle

Ingredients:

500 gr Gnocchi

1 ½ cup peas

Handful baby spinach

1 tablespoon roasted pinenuts

125 gr Ricotta cheese

1 lemon

Grated reggiano cheese

Method:

Cook peas in boiling water.

Add pre cooked gnocchi to warm through

Drain peas and gnocchi in colander

Add to pan with a handful of baby spinach

Add 1 tablespoon pinenuts and 3 tablespoons of pesto

Stir through and mix

Finish with ricotta and freshly squeezed juice of one lemon

Place in serving bowl and finish with freshly grated reggiano and a drizzle of Kyneton Basil infused Extra Virgin Olive Oil

Cauliflower Risotto

Ingredients:

1 head – Cauliflower, ¾ grated, ¼ cut into tiny florets (blanched)

1 each – Onion

1 knob – Butter

1 kg – Carnaroli rice

1 cup – White wine

3 lt – Chicken stock

200 gms – Grated parmesan

Method:

Gently fry the onion and grated cauliflower in the butter until soft

Add the rice and continue to fry for a few minutes

Add the wine

Now add the hot stock and cook in the normal risotto to ¾ cooked using the method of absorption

Cool the risotto on trays

When the risotto has cooled , reheat the risotto with some chicken stock, florets and finish with butter and parmesan

Wood Grilled Minute Steak Of Salmon with Cauliflower Cheese Risotto

Ingredients:

180 grams – Salmon cut on an acute angle

100 grams – Cauliflower risotto

5 each – Baby capers

3 leaves – Flat leaf (Italian) parsely torn

Maldon Sea Salt

Milled black pepper

Kyneton Lemon Infused Extra Virgin Olive Oil

Method:

Season the salmon, brush with lemon infused olive oil and cook very quickly on the grill

Heat the risotto and finish with a knob of butter (see Risotto recepie below)

Spoon a flat layer of risotto on a warm plate covering the inner circle then lay the salmon on top, sprinkle the parsely and capers over, drizzle with lemon infused olive oil and finish with a twist of pepper and some sea salt.

Tomato Jam

Ingredients:

15 Tomatoes, cored

1 Onion, finely diced

10 Cloves Garlic

2 Large Knobs Ginger, peeled and chopped

400ml Kyneton Extra Virgin Olive Oil

1 tblspn Fennel Seeds, Roasted and Ground

1 tspn Cumin Seeds, Roasted and Ground

6 tblspn Palm Sugar

4 tblspn Fish Sauce

6 tblspn Red Wine Vinegar

Method:

Place tomatoes in a moderate oven for 30 mins. Remove and put them through a food mill/processor and put aside